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Super Easy Chicken Pot Pie

Super Easy Chicken Pot Pie
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Comfort food doesn't get much tastie--or easier--than this. Convenient refrigerated pie crust and canned soup make it simply delicious.

Prep Time:
15 Min
Total Time:
55 Min
Makes:
6 servings
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INGREDIENTS
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
2tablespoons all-purpose flour
DIRECTIONS
1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2.In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3.Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
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High Altitude (3500-6500 ft):

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